Croque Madame

Total Time:
45 min
10 min
35 min

6 servings

  • Bechamel Sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced onion
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Kosher Salt
  • Freshly ground white pepper
  • Pinch of nutmeg, optional
  • Sandwich:
  • 2 tablespoons Dijon mustard
  • 12 slices thick-cut white bread
  • 6 to 9 ounces sliced Gruyere (12 thin slices)
  • 1 1/2 pounds thinly sliced ham
  • 4 ounces (1 stick) unsalted butter
  • 6 large eggs
  • For the bechamel sauce: Melt the butter in a small pot. Add the onion and cook over low heat to sweat them. Stir in the flour and cook for 1 to 2 minutes. Slowly stir in the milk and bring to a simmer. Cook until smooth and thickened, 10 to 15 minutes, and then season with salt, pepper and nutmeg, if using.

  • For the sandwich: Heat the oven to high broil.

  • Build each sandwich as follows: Spread 1 teaspoon of Dijon mustard on a piece of bread; top with 1 slice of Gruyere, 4 ounces ham, another slice of Gruyere and then a piece of bread. Melt half the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove the sandwiches from the pan and place on a rimmed baking sheet.

  • Spoon 1/3 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brulee the bechamel.

  • Meanwhile, melt the remaining 4 tablespoons butter in the skillet and cook the eggs over-easy. Remove the sandwiches from the broiler and top with the over-easy eggs.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Croque Hers

    Recipe courtesy of Jeff Mauro